Pork chops belong to the category of easy meals to grill, and many people do not like them any other way. When it comes to grilling pork chops, the secret is not to cook them the way your mother did. Remember that pork chops need to be tender and moist and not cooked to dry such that the pieces feel like shoe leather. The following grilled pork chop recipes will help you cook yours just the way they should be cooked for lots of flavor.

Garlic Honey Pork Chops

Ingredients

Ingredients

Amount

1 ½ inch boneless pork chops

4

Honey

¼ a cup

Lemon juice

¼ a cup

Soy sauce

2 tablespoons

Garlic

2 cloves

Cooking sherry

1 tablespoon

Time & Yield

Total Time

25 minutes

Yield

4 servings

Directions

Mix the sherry, garlic, soy sauce, lemon juice and honey together. Place them in a plastic bag and then place the pork chops inside the same plastic bag. Refrigerate overnight.

On top of the briquettes or coals of the grill, place a heavy duty aluminum foil piece. Preheat.

Next, drain the pork chops as you save the marinade.

Place the pork chops on top of the foil on the grill and then reduce the grill’s heat to medium.

Grill the pork chops for 16 to 18 minutes or until they are done.

Boil the reserved marinade then pour it on the pork chops before you serve.

Grilled Pork Chops with Fresh Nectarine Salsa

Ingredients

Ingredients

Amount

Nectarines, diced and pitted

2

Tomatoes, ripe, dices and seeded

1

Onions, diced

¼ cup

Cilantro, fresh and chopped

2 tablespoons

Fresh lime juice

2 tablespoons

Red pepper flakes, crushed

¼ teaspoon

Cumin, grounded

1 teaspoon

Chili powder

1 teaspoon

Olive oil

2 tablespoons

Boneless pork loin chops

8 (four ounces)

Time & Yield

Total Time

8 minutes

Yield

4 servings

Directionos

Pre-heat the outdoor grill at medium to high heat. Oil the grate lightly and set it 4 inches from heat.

Take and place the red pepper flakes, lime juice, cilantro, onion, tomato and nectarines in one bowl then blend them together. Season the salsa with salt to taste. Cover it and then refrigerate the mixture for about half an hour so that the flavors will blend.

Take a small bowl and stir the pepper, salt, chili powder and cumin together. Place olive oil in a bowl and brush your chops with the oil, then season the chops evenly with the pepper mixture.

Grill the chops until they are lightly brown and the juices have run clear. Grill each side about four minutes.

Place the pork chops on serving plates and on each plate of chops generously pour the salsa.

Grilled Beer Brined Pork Chops

Ingredients

Ingredients

Amount

Pork chops, bone-in

6

Garlic

6 minced cloves

Salt

2 teaspoons

Black pepper

2 teaspoons

Water

2 cups

Dark beer

1 bottle

Kosher salt

¼ cup

Brown sugar

¼ cup

Molasses

¼ cup

Ice

1½ cups

Time & Yield

Total Time

35 minutes

Yield

6 servings

Directions

Take a bowl and mix the water, beer, kosher salt, brown sugar, molasses and ice well.

Pour them in a resalable plastic bag and also place the pork chops in the bag. Seal and refrigerate the bag for about 3 to 5 hours.

Preheat your grill at medium to high heat.

Take a small bowl and mix the black pepper, salt and garlic in it. Take the chops from the bag, pat them dry, then rub them with the garlic mixture.

Grill the pork chops for about 10 to 12 minutes on each side. Remove the chops from the heat and serve.

Grilled Pork Chops with Maple, Fennel, and Chive Compound Butter

Ingredients

Ingredients

Amount

Thick and cut pork chops

4

Lemon juice

1 lemon

Olive oil

⅓ cup

Garlic, minced

1 to 2 cloves

Sea salt

2½ teaspoons

Herbes de provence

½ teaspoon

Black pepper

¼ teaspoon

For Compound Butter

Butter, unsalted and at room temperature

½ stick

Olive oil

1 tablespoon

Fennel seeds

2½ teaspoons

Chives, fresh and chopped

2 teaspoons

Maple syrup

2 teaspoons

Black pepper and salt

To taste

Time & Yield

Total Time

38 minutes

Yield

4 servings

Directions

Take olive oil and unsalted butter together.

Take the black pepper, maple syrup, chives and fennel seeds and stir them together.

Spoon the mixture into a large plastic wrap. Use the wrap as your guide to form a log shape. Secure the ends, then refrigerate it for about 2 to 3 hours.